CN104664328A - Processing method of spicy tea tree mushroom floss - Google Patents
Processing method of spicy tea tree mushroom floss Download PDFInfo
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- CN104664328A CN104664328A CN201510085786.6A CN201510085786A CN104664328A CN 104664328 A CN104664328 A CN 104664328A CN 201510085786 A CN201510085786 A CN 201510085786A CN 104664328 A CN104664328 A CN 104664328A
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- tea tree
- silk
- agrocybe
- spicy
- processing method
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 12
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- 240000003553 Leptospermum scoparium Species 0.000 title abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 title abstract description 8
- 241000628997 Flos Species 0.000 title abstract 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 5
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 3
- 241000287828 Gallus gallus Species 0.000 claims abstract description 3
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 238000005303 weighing Methods 0.000 claims abstract description 3
- 241000222532 Agrocybe Species 0.000 claims description 25
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 15
- 235000011613 Pinus brutia Nutrition 0.000 claims description 15
- 241000018646 Pinus brutia Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000510097 Megalonaias nervosa Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- -1 compound monosodium glutamate Chemical class 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of spicy tea tree mushroom floss and belongs to the field of food processing. The processing method is characterized by comprising the following raw materials: 25kg of tea tree mushroom, 800g of soy sauce, 2kg of brown sugar, 900g of vegetable oil, 350g of Jerusalem artichoke, 100g of fennel, 200g of scallion, 1kg of spiced salt, 650g of cooking wine, 320g of Chinese prickly ash powder and 30g of chicken essence powder. The processing method comprises the following steps: selecting the raw materials, removing impurities, softening, squeezing, separating, seasoning, primary baking, re-separating, frying to be in a loosening state, weighing, and packaging. The spicy tea tree mushroom floss has beneficial effects of being crispy, soft, spicy and appetizing and has the special aroma and flavor of tea tree mushrooms; the spicy tea tree mushroom floss has rich nutrients, the fresh and delicious taste, and health effects of senescence delaying, beautifying, skin caring and cholesterol reducing; moreover, the spicy tea tree mushroom floss is convenient to eat and has the unique flavor.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of the peppery agrocybe pine of a kind of perfume (or spice).
Background technology
The tender handle of tea tree lid is crisp, the pure delicate fragrance of taste, and excellent taste, can be cooked into various delicious food, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.It contains the trace element of rich in protein and multiple needed by human.Agrocybe is soft fragrant and sweet, and dry mushroom is tasty, and fragrance overflows, and cook, boil, explode, fry all suitable, meat and vegetables assistant is joined and all can be become delicacies, is collect high protein, low fat, low sugar part, and keep healthy the nuisanceless edible health bacterium of dietotherapy pure natural.Agrocybe is the anti-health food curing cold, reduce cholesterol, prevent and treat cirrhosis and have antitumaous effect still.
Because agrocybe economic benefit is not high, employing agrocybe is raw material, for being processed into the loose comprehensive utilization that can realize agrocybe raw material of fragrant peppery agrocybe, instant, and being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve the problem fully developed agrocybe raw material, the processing method of the peppery agrocybe pine of a kind of perfume (or spice) is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for the peppery agrocybe pine of perfume (or spice), is characterized in that: adopt agrocybe 25kg, soy sauce 800g, brown sugar 2kg, vegetable oil 900g, jerusalem artichoke 350g, fennel 100g, green onion 200g, spiced salt 1kg, cooking wine 650g, zanthoxylum powder 320g, chicken essence powder 30g is raw material, and its processing process chooses the loose → weighing of raw material → impurity elimination → softening → squeezing → separations → seasoning → just dries → be separated again → fry → pack, and concrete operation step is:
(1) selection of agrocybe handle: select free from admixture, free from insect pests, without the agrocybe handle gone rotten, be cut into the segment of 3-4cm by knife, be placed on when soaking 6-8h in light-coloured vinegar liquid, be then poured in water and boil 35min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 40min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add vegetable oil in pot, burn heat, add jerusalem artichoke fried piece to carve, add soy sauce, the spiced salt, fennel, brown sugar, cooking wine, zanthoxylum powder and other condiment above, simmer in water 45min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 58min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
Beneficial effect: product crisp-fried of the present invention is soft, fragrant peppery appetizing, have peat-reek and the flavour of agrocybe, this product is not only nutritious, tasty mouthfeel, also can play delay senility, effect of beauty and skin care, norcholesterol, and instant, unique flavor.
Detailed description of the invention
Embodiment 1
:
A processing method for the peppery agrocybe pine of perfume (or spice), concrete operation step is:
(1) selection of agrocybe handle: select agrocybe, pleurotus eryngii handle that free from admixture, free from insect pests, nothing are gone rotten, be cut into the segment of 3cm by knife, be placed on when soaking 8h in rice vinegar liquid, be then poured in water and boil 23min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 35min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add peanut oil in pot, burn heat, add tender ginger fried piece to carve, add white soy sauce, refined salt, fennel seeds, sucrose, cooking wine and other condiment above, simmer in water 35min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 37min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
Embodiment 2
:
A processing method for the peppery agrocybe pine of perfume (or spice), concrete operation step is:
(1) selection of agrocybe handle: select agrocybe, asparagus, Hericium erinaceus handle that free from admixture, free from insect pests, nothing are gone rotten, be cut into the segment of 3cm by knife, be placed on when soaking 12h in fruit vinegar liquid, be then poured in water and boil 45min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 27min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add vegetable oil in pot, burn heat, add galangal fried piece to carve, add soy sauce, the spiced salt, fennel, brown sugar, leaf of bamboo wine and other condiment above, simmer in water 47min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 45min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for the peppery agrocybe pine of perfume (or spice), is characterized in that, adopts agrocybe 25kg, soy sauce 800g, brown sugar 2kg, vegetable oil 900g, jerusalem artichoke 350g, fennel 100g, green onion 200g, spiced salt 1kg, cooking wine 650g, zanthoxylum powder 320g, chicken essence powder 30g are raw material, its processing process chooses the loose → weighing of raw material → impurity elimination → softening → squeezing → separations → seasoning → just dries → be separated again → fry → pack, and concrete operation step is:
(1) selection of agrocybe handle: select free from admixture, free from insect pests, without the agrocybe handle gone rotten, be cut into the segment of 3-4cm by knife, be placed on when soaking 6-8h in light-coloured vinegar liquid, be then poured in water and boil 35min, and constantly stir, immediately use cold rinse; Mushroom handle is put into cauldron, adds after suitable quantity of water big fire boils, use little fiery boiling 40min instead, smash with wooden stick loose, take out mushroom handle, drain, put into wire machine and break silk;
(2) frying: mushroom silk is put into pot, hots plate with slow fire, and constantly stir-fry, to mushroom handle silk is half-dried threadiness;
(3) seasoning: add vegetable oil in pot, burn heat, add jerusalem artichoke fried piece to carve, add soy sauce, the spiced salt, fennel, brown sugar, cooking wine, zanthoxylum powder and other condiment above, simmer in water 45min processed, after filtration, add compound monosodium glutamate composite seasoning juice, then taking out frying to half-dried mushroom handle silk, adding composite seasoning juice after being placed on the upper cooling of bamboo sieve, mixing thoroughly;
(4) microwave drying: the mushroom handle silk after seasoning is put into micro-wave oven and carries out drying, adopts moderate strength, 58min;
(5) pine is rubbed with the hands: above-mentioned mushroom handle silk washboard is rubbed further with the hands pine to puffy, in golden yellow;
(6) pack: in polybag, seal preservation by quantitative separating, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510085786.6A CN104664328A (en) | 2015-02-18 | 2015-02-18 | Processing method of spicy tea tree mushroom floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510085786.6A CN104664328A (en) | 2015-02-18 | 2015-02-18 | Processing method of spicy tea tree mushroom floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664328A true CN104664328A (en) | 2015-06-03 |
Family
ID=53300333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510085786.6A Pending CN104664328A (en) | 2015-02-18 | 2015-02-18 | Processing method of spicy tea tree mushroom floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664328A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029384A (en) * | 2015-08-16 | 2015-11-11 | 章新华 | Manufacturing method of mushroom composite dried meat floss |
| CN105995960A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Processing method for special needle mushroom floss |
| CN106418480A (en) * | 2016-10-17 | 2017-02-22 | 云南云菌科技（集团）有限公司 | Mushroom floss convenient to eat and easy to digest, and preparation method of mushroom floss |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN103876127A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Making process of mushroom stem dried meat floss |
| CN104055072A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Processing method of flavor oyster mushroom stalk floss |
-
2015
- 2015-02-18 CN CN201510085786.6A patent/CN104664328A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN103876127A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Making process of mushroom stem dried meat floss |
| CN104055072A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Processing method of flavor oyster mushroom stalk floss |
Non-Patent Citations (2)
| Title |
|---|
| 李小红: "香菇柄松加工技术", 《农村新技术》, no. 7, 19 May 2009 (2009-05-19) * |
| 邓观根: "茶树菇深加工与保健食品开发初探", 《农业科技与信息》, no. 3, 31 December 2008 (2008-12-31) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029384A (en) * | 2015-08-16 | 2015-11-11 | 章新华 | Manufacturing method of mushroom composite dried meat floss |
| CN105995960A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Processing method for special needle mushroom floss |
| CN106418480A (en) * | 2016-10-17 | 2017-02-22 | 云南云菌科技（集团）有限公司 | Mushroom floss convenient to eat and easy to digest, and preparation method of mushroom floss |
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Application publication date: 20150603 |